Pumpkin Bread Recipe as featured at the Waldo Waldo 5K

Yesterday, the Flying Carrot went to the Waldo Waldo 5K at America the Beautiful Park. Expecting the cool, crisp weather that is typical of this time of year, we featured warm pumpkin bread and homemade hot chocolate with whipped cream. The weather surprised us all and we were met with a balmy 75 degree day. Needless to say those poor melting Waldos (in sweaters and beanies) were not very enticed by the hot chocolate but the pumpkin bread was a big hit. And for those who find hot chocolate pleasing no matter the weather, many discovered the heavenly flavor of fresh whipped cream (made in the blender bike). I will share photos of the event soon, but for now here's the recipe for the pumpkin bread. I've also included a link for the hot chocolate recipe.

Pumpkin Bread

15 ounces pumpkin purée

4 eggs

½ cup vegetable oil

½ cup applesauce

⅔ cup water

1½ cups sugar

2½ cups whole wheat flour

1 cup unbleached, all-purpose flour

2 teaspoons baking soda

1½ teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground cloves

¼ teaspoon ground ginger

Instructions:

1.  Preheat oven to 350 degrees F. Grease 2 loaf pans.

2.  In a large bowl, mix together pumpkin purée, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flours, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

3.  Stir the dry ingredients into the wet ingredients until just blended. Pour into the prepared pans.

4.  Bake for about 50 minutes. 

Recipe by Shelly Guzman, RD

Tips:

• If you follow or have dietary restrictions, you can easily substitute ingredients and experiment with this recipe. For example, use all whole wheat flour or try a combination of different flours. Omit oil and use all applesauce (this will produce a more cake like consistency) or use half applesauce and half Greek yogurt. Reduce sugar to suit your taste (applesauce and pumpkin are naturally sweet). The possibilities are unlimited!
• For a crunchy addition that packs a nutritional punch, sprinkle the top of the bread with pepitas (pumpkin seeds)after baking or mix chopped walnuts/pecans into the batter before baking.
• To save money on spices, buy them in the bulk section. This way you get only what you need and the spices will be much fresher than that cinnamon you've had sitting on the shelf for 3 years. 
• You can buy canned pumpkin or even better make your own purée using local pumpkins (we got ours from Venetucci Farm). Use pie pumpkins or other sweet variety of winter squash. Remember to save the seeds and roast for a tasty snack. 

If you'd like a copy of the hot chocolate recipe, click here. Instructions for how to make your own whipped cream can be found here. 

The wonderful thing about making your own Fall treats is that you control the ingredients, which means your version will be more healthful and heartfelt than similar sweets you buy at the store.